Scott and I just opened a jar of the pickled beans yesterday and they are super tasty, if somewhat sour. I gave Kalev a jar of the jalapeño jelly, but haven’t tasted it yet myself. The raspberry jam, of which I made a tonne thanks to buying an entire flat of raspberries at one of the local farms, has been enjoyed by many as I’ve given it out to a number of people. The pickles and beets and figs have yet to be tested.

There’s still a number of things that I want to try canning – blackberry jam comes to mind as, for the second year running, I failed to go out blackberry picking again this year. But that book has a number of other cool recipes that I’d like to try, such as peach-bourbon jam, mulled cider jelly, red pepper jelly, pickled carrots, pickled asparagus, roasted tomato-lime salsa, spiced figs in syrup, Dijon mustard, and applesauce. Not in the book, but which I want to try: plum sauce. Looks like I have a good list of potential new food items to make for my 2018 goal of making 18 new foods that I’ve never made before!